Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by<i> Lactobacillus acidophilus</i> and<i> Lactobacillus plantarum</i>

<div>Changes in pH and reducing sugar content of the fermented papaya juices.</div>

Journal of Food Quality

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Figure 1

Figure 1: Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by<i> Lactobacillus acidophilus</i> and<i> Lactobacillus plantarum</i> 

Figure 1 | Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum 